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Ratatouille-Stuffed Portobellos

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Ratatouille-Stuffed Portobellos
  • Prep Time 40 min
  • Total Time 1 hr 10 min
  • Servings 4
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You won't miss the meat in these vegetable stuffed mushrooms made using Progresso® Black Beans - perfect if you love French cuisine!

Ingredients

1
tablespoon olive oil
1/2
cup chopped onion
1/2
cup chopped green bell pepper
2
garlic cloves, minced
1 1/2
cups diced eggplant
1
cup chopped Italian plum tomatoes
1
(15-oz.) can Old El Paso™ or Progresso™ black beans, drained, rinsed
2
tablespoons Italian tomato paste
1/2
teaspoon salt
1/2
teaspoon dried oregano leaves
4
(4 to 5-inch) portobello mushroom caps (stems removed)
2
oz. (1/2 cup) shredded fresh Parmesan cheese
4
cups shredded fresh spinach

Directions

  • 1 Heat oven to 375°F. Heat oil in large skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 4 to 5 minutes or until tender.
  • 2 Add eggplant; cook and stir 2 to 3 minutes. Add tomatoes, beans, tomato paste, salt and oregano; mix well. Cook 5 to 10 minutes or until slightly thickened, stirring occasionally.
  • 3 Spoon mixture into mushroom caps; place in ungreased shallow baking dish. Sprinkle with cheese.
  • 4 Bake at 375°F. for 20 to 30 minutes or until mushrooms are tender.
  • 5 To serve, arrange spinach on individual serving plates; top each with filled mushroom.
Tips  

Drizzle each stuffed mushroom with a little balsamic vinegar and garnish it with sprigs of fresh oregano.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
3g
15%
)
Cholesterol
10mg
3%
Sodium
830mg
35%
Total Carbohydrate
28g
9%
(
Dietary Fiber
9g
36%
,
Sugars
5g
)
Protein
15g
Daily Value*:
Vitamin A
90%
90%
Vitamin C
50%
50%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Vegetable; 1 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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